Cover ancho with boiling water and leave for 30 min, drain remove seeds and slice finely.

Coat beef with flour and brown using 1 tbsp oil in batches, remove and set aside.

In remaining oil cook onion and garlic until soft, add cumin, paprika, oregano, cinnamon and cayenne and cook for 1 minute. Return beef to the pan.

Add all the remaining ingredients except for the beans. Bring to boil then simmer, with lid ajar for 2.5 hours. Add beans and simmer for a further 30 min or until thickened. Season as required and serve.

A long list of ingredients for what is actually a fairly easy recipe. I hope to get it made one day.

5 comments:

I found your blog when I googled this recipe's name after my daughter cooked it for us on the weekend of her engagement. She must have whipped it together in less than half an hour. It was absolutely delicious and was a perfect fix after a few celebration drinks.

Hi Kat, another belated thank you for this recipe, finally got around to making it recently, I added extra beef so as to have an extra lot for the freezer and it worked beautifully, the meat was very tender. I decided to blitz the soaked ancho and chipotle chillis together in a mini food processor to make a nice chilli paste which I added to the sauce and that worked out really well. Thanks again!